Best Spotted Dick With Custard Sauce Recipes

Spotted Dick with Custard Sauce Recipe image

Provided by Coppermouse

Number Of Ingredients 30

Spotted Dick
2 oz plain flour
1 tsp baking powder
1/2 teaspoon mixed spice
pinch of salt
2 oz shredded suet
1 oz white or brown sugar
4 oz currants
2 oz fresh breadcrumbs
1 egg, beaten
4-5 tbsp milk
Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice
and salt into a mixing bowl and mix in the suet, sugar, fruit and
bread- crumbs. Stir in the egg and sufficient milk to produce a soft
consistency that drops off the spoon in 5 seconds.
Turn the mixture into the pudding basin, which should be two-thirds
full. Cover with greased foil
Custard
3 egg yolks
1 tbsp caster sugar
1/2 pint milk
1/4 tsp vanilla essence
Whisk the yolks and sugar together in a bowl. Heat the milk in a
saucepan until it is nearly boiling.
Whisk the hot milk gradually into the egg mixture. Put the bowl over
a saucepan of simmering water and stir the mixture over the indirect
heat until it is thick enough to coat the back of a wooden spoon.
(Direct heat will make the custard curdle.)
Stir in the vanilla essence and more sugar, according to taste.
Strain and serve hot.

Steps:

Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert. Lift off the basin to leave the pudding on the plate. Serve hot with custard.

Spotted Dick image

Provided by Martha Stewart

Yield Serves 8 to 10

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus more softened for pudding basin and parchment
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
3/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
3/4 cup dried currants
4 large eggs, lightly beaten
1/3 cup whole milk
Creme Anglaise for Apricot Pudding(optional), for serving

Steps:

Set a round wire rack in bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl (or two 3-cup basins) on rack. Fill pot with enough water to come about three-quarters of the way up sides of basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
Butter a 10-inch round of parchment paper; set aside. Whisk together flour, baking powder, and salt in a large bowl. Using a pastry blender or your fingers, cut in butter until pieces are no larger than small peas. Stir in sugar, lemon zest, and currants. Stir in lemon juice, then eggs and milk; stir until combined.
Transfer batter to prepared basin. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in center of foil to allow room for pudding to expand. Cut a piece of kitchen twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
Carefully lower pudding into boiling water, and cover pot. Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 2 hours, adding boiling water occasionally to maintain level.
Transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen; invert pudding onto a serving plate. Serve warm, with creme anglaise if desired.